Nishijin Hashimoto

The story

Nishijin Hashimoto – Kyoto’s Intimate Kappo Restaurant with Michelin Recognition

A Quiet Start in Nishijin

In December 2012, Nishijin Hashimoto opened on a calm street in Kyoto’s Nishijin district, an area steeped in textile tradition. The restaurant is intimate – just nine counter seats – and built on a clear philosophy: use natural fresh fish and the finest seasonal ingredients, and prepare each dish with sincere care. The chef aims to create a space where guests naturally smile, and that warmth defines the experience.

The Omakase Course

Dinner is an omakase course, beginning at 18,000 yen. The menu shifts with the seasons, highlighting what is at its peak. In winter, a special course featuring live snow crab is available. A curated selection of sake, beer, shochu, and wine accompanies the meal. Lunch is also offered, by advance reservation only.

Michelin Recommended

Nishijin Hashimoto’s unwavering focus on quality and its refined kappo cooking have earned it a spot in the Michelin guide as a Recommended restaurant from 2026. This recognition reflects the restaurant’s dedication to its craft and its ability to deliver a genuine Japanese dining experience in an intimate setting.

Atmosphere

The counter seating brings guests close to the chef’s work. The space is quiet, designed for focused appreciation of the food. Private parties can be arranged, and takeaway is also available.